Author:
Merida Julieta,Lopez-Toledano Azahara,Marquez Trinidad,Millan Carmen,Ortega Jose M.,Medina Manuel
Publisher
Springer Science and Business Media LLC
Subject
General Medicine,Biotechnology,Bioengineering,Applied Microbiology and Biotechnology
Reference15 articles.
1. Changes in Phenolic Compounds and Browning during Biological Aging of Sherry-Type Wine
2. Yeasts Used As Fining Treatment To Correct Browning in White Wines
3. Casas JF (1985) Descripción resumida de la técnica enológica de los vinos de Jerez. In: Proceedings III Jornadas Universitarias sobre el Jerez, May 21–25, Cádiz, pp. 333–361. ISBN 84-600-4052-6
4. Domecq B (1989) Sherry: state of art on a very special fermentation product. In: Proceeding International Symposium Yeasts (ISSY XIII). Belgium: ed. Leuven University, pp. 15–35
5. New Phenolic Compounds Formed by Evolution of (+)-Catechin and Glyoxylic Acid in Hydroalcoholic Solution and Their Implication in Color Changes of Grape-Derived Foods
Cited by
16 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献